2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves
2 tablespoons olive oil
2 tablespoons Creole seasoning
2 teaspoons paprika
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon white sugar
1 onion, thinly sliced
1 clove garlic, minced
4 green onions, sliced
2 tablespoons vegetable oil
2 tablespoons Creole seasoning
1 tablespoon paprika
1 tablespoon salt
1 tablespoon Worcestershire sauce
2 tablespoons Creole seasoning
2 teaspoons Creole seasoning
1 tablespoon Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet over medium-high heat. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Reduce heat to medium, and add olive oil. Cook, stirring frequently, for 5 minutes. Pour in creole seasoning, paprika, salt, pepper, sugar, onion, garlic, green onions, oil, Creole seasoning, paprika, salt, Worcestershire sauce and Creole seasoning.
Bring the chicken mixture to a boil and cook for 3 minutes. Stir in the Creole seasoning, Creole seasoning, paprika, salt, Worcestershire sauce and Creole seasoning. Simmer for a minute.
Pour mixture into a 9x13 inch baking dish. Arrange chicken breasts in the baking dish, cover with the cream cheese cheese filling and sprinkle with the remaining Creole seasoning, paprika, salt, Worcestershire sauce, Creole seasoning and Creole seasoning. Top with the bell pepper and top with the goose and onions.
Bake uncovered in the preheated oven for 1 hour, or until chicken is cooked through and juices run clear.